Originally Posted by mcnerd
There is only Corn Cob 'Jelly', not Jam, and its a very old recipe that has not been tested under today's canning recommendations, though I guess you could cross your fingers and process in a boiling water canner for 10 minutes.
Yes .. I stand corrected. It is called Jelly .. however .. I made some Jelly and some Jam. Jam has the bits of the fruit in it and mine has the bits of the corn it .. thusly .. Jam !
So here's the scoop. It's super easy, super quick and it really does taste like honey. I was skeptical but tried it this morning and I'm shocked and really happy.
This will taste very good on sweet grilled food, corn bread, english muffins, on a spoon. I'm not sure about tea .. will try that tomorrow. It's thinner than honey and not as "sticky" but the flavor is definitely there.
Next time I will make it with corn cobs that I've cooked on the grill .. I'm now curious what the smokey flavor will do to this concoction.
Here is how I did it.
6 ears of corn
1 qt of water
1 Tbsp lemon juice
2 Tbsp powdered pectin
Sugar equal to reduced liquid
I cooked the corn then cut the kernals from the cob.
Break the cobs in half and put them in a pot with 1 qt of water.
Bring to a boil and boil hard for 30 minutes - uncovered.
For Jelly strain the liquid to remove the bits of corn. For Jam .. leave them in there.
Measure the liquid you have left. Return it to the pot. Add sugar equal the amount of liquid. Stir in lemon juice and pectin. Bring to a boil and boil hard for 1 minute stirring constantly.
Remove from heat and ladle into prepared jars.
Boiling water bath for 10 minutes.
Makes about 2 half-pint jars.
Remove cobs and discard.